Extract hops and malt from the Brubags[tm] by adding boiling 1,5 L
and leave for approx. 20 min three times.
Add spray malt and 1,2 kg normal sugar and fill up to 23 L.
Temperature 26C, so leave to cool before adding the yeast.
20:45: Yeast added at 22C
Lot of yeast in the bottom. Rack to secondary fermentor.
Bottled with 100g corn sugar after racking to 3. fermentor